Dairy Processing - November/December 2023 - 58

FOOD SAFETY
Avoiding hazards
Knowledge, planning and commitment keep dairy products safe.
by Benton Smith | bsmith@sosland.com
H
armful bacterial toxins can occur in dairy products if
a processing facility takes a misstep at any number of
critical junctures in the leadup to selling its goods to
consumers.
Accordingly, quality control procedures have to be
exceptional when processing milk and manufacturing various
dairy products.
With the appropriate measures in place, and persistent
commitment to following them, companies can avoid the
potential food safety hazards along the dairy supply chain.
BEST PRACTICES
Bob Salter, vice president of regulatory affairs and business
development for Charm Sciences, Inc., Lawrence, Mass., said
dairy processing facilities must address quality control and
toxicology for their products on a number of fronts.
" The most important best practices are to establish a food
safety plan, including product analysis, work flow and a risk
assessment with preventative controls, " Salter explained.
" The preventative controls should be designed to reduce
or eliminate any perceived microbiological, chemical and
physical hazards. "
Furthermore, dealing with plans and controls can't be
limited to specific areas or teams within a plant.
" This should be a top-down effort involving all employees,
so they are trained and knowledgeable about preventative
controls, their purpose and how the controls were
established, " Salter advised.
A principal scientist for chemical regulation and food
58 NOV-DEC 2023 | DAIRYPROCESSING.COM
safety at Atlanta-based Exponent, Craig Llewellyn, Ph.D.,
also emphasized the need for " strong, " " strictly followed "
and documented food safety plans. For dairy processors,
Llewellyn pointed out, the long-established Hazard Analysis
Critical Control Point (HACCP) food safety management
system has to be at the foundation of what they do.
" However, possibly the most important part of food
safety and quality efforts are prerequisite programs
anchored by strong, science-based ingredient specifications, "
Llewellyn said.
Prerequisite programs inside a facility can account for
potential issues such as allergen controls, employee hygiene,
ingredient traceability and other similar factors.
" [Facilities need] a risk-based program to verify that
ingredients and other components of a supply chain comply
with designated food safety and quality requirements and
meet or exceed regulations, " Llewellyn said.
He said possessing an in-depth understanding of the food
safety and quality aspects of every dairy ingredient that passes
through a facility is also crucial. Plus, expertise in that area
should assist in preventing food safety and quality issues
within the supply chain, such as economically motivated
adulteration - intentionally leaving out, taking out or
substituting a valuable ingredient or part of a food, or adding
a substance to make a food appear better or of greater value.
A dairy specialist for the Michigan State University
Product Center, East Lansing, Mich., Farida Adam said
some of the most important practices at dairy processing
facilities include the use of an allergen program for storing
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Dairy Processing - November/December 2023

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